Smoked Salmon Meatballs and Spaghetti

Makes about 18 meatballs.
By Dennis W. Viau; an original idea.

I looked for a recipe for smoked salmon meatballs and couldn’t find one; so I wrote my own. They are delicious—mild with the flavor of smoked salmon and tender in texture. Served with a creamy tomato sauce over pasta, especially homemade, these make a delicious alternative to the ubiquitous spaghetti and meatball dinner.

Combine ½ cup (63g) of bread crumbs with all the other meatball ingredients (reserving the remaining bread crumbs for coating). If the mixture feels too wet, add bread crumbs, a little at a time, until the texture is firm enough to hold a shape. Wet your hands with water and shape round meatballs, about 1½ inches (about 4cm) in diameter, and roll in the remaining bread crumbs to coat.

Heat the oil in a deep skillet to 375°F (190°C) and fry the meatballs, a few at a time, until golden, turning gently to brown evenly.

Pour the marinara sauce into a large saucepan over medium heat and gently add the meatballs. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally to prevent scorching on the bottom, for 30 minutes. Gently remove the meatballs and set aside. Gradually stir the heavy cream into the sauce and check the sauce for salt. Adjust if necessary. Return the meatballs to the saucepan and keep warm.

Cook the pasta according to package directions. If using homemade fresh pasta, cook in boiling water for 1 to 2 minutes until al dente. Drain and plate. Ladle sauce on top with 2 meatballs.